Three-choice
preferences
for
fermented
sorghum
teas
(FST)
were
examined
among
11
adult
Ossabaw
pigs.
The
objectives
experiments
1
and
2
(respectively)
to
determine
preference
for:
1)
one
of
three
types
FST
(white
vs.
sumac
roasted
sumac),
2)
isocaloric
control
(+control;
made
with
sucrose),
blended
(3Tea;
equal
parts
white,
sumac,
roasted-sumac),
or
a
negative
(-control;
distilled
water;
avoidance).
Pigs
first
conditioned
navigate
three-choice
maze.
For
experiment
1,
no
clear
behaviors
tea-type
observed.
consumed
nearly
all
the
teas,
but
pigs
least
amount
tea
in
session.
spent
most
time
their
heads
bowl
when
3Tea
was
offered,
followed
by
+control,
-control.
Regardless
tea-type,
show
strong
FST,
even
over
which
sweetened
water.
Adult
likely
prefer
complexity
flavors,
rather
than
sweetness
alone.
Future
projects
that
explore
health
benefits
this
formula
will
not
be
impeded
avoidance
Journal of Applied Food Technology,
Journal Year:
2025,
Volume and Issue:
12(1), P. 1 - 6
Published: Feb. 26, 2025
The
use
of
red
ginger
(Zingiber
officinale
var.
rubrum)
as
the
primary
ingredient
kombucha
is
a
diversification
to
increase
antioxidant
activity
kombucha.
presence
gingerol
dan
shogaol
in
acts
potential
antioxidant,
while
palm
sugar
serves
an
additional
source
antioxidants
and
alternative
sucrose
from
regular
granulated
sugar.
fermentation
time
amount
used
are
two
variables
that
affect
kombucha’s
process.
This
study
aims
examine
effect
various
times
concentrations
on
activity,
pH,
alcohol
content,
organoleptic
properties
methods
were
test
with
DPPH,
pH
test,
20
panelist.
results
indicate
variations
concentration
have
significanr
(α
=
0.05)
IC50
values
ranging
27.89
ppm
46.77
ppm,
categorized
very
strong
activity.
characteristics
includes
3.6
4.6,
content
0.2%
0.3%,
varying
moderately
liked
liked.
Red
fermented
for
12
days
20%
showed
value
40.28
which
into
most
preferred
by
panelists
scores
color
attribute
at
4,
aroma
3.65,
taste
4.
International Journal of Gastronomy and Food Science,
Journal Year:
2023,
Volume and Issue:
34, P. 100844 - 100844
Published: Nov. 21, 2023
Revising
the
production
of
kombucha,
this
investigation
focused
on
utilization
a
custom-designed
starter
culture,
aiming
to
establish
consistent,
probiotic-rich
beverage.
A
diverse
selection
three
acetic
acid
bacteria
and
two
yeast
strains
was
examined
determine
optimal
microbial
combination.
meticulous
examination
fermentation
timeline
undertaken,
juxtaposing
forced
natural
carbonation
techniques.
comprehensive
analysis
encompassing
metabolites,
sensory
acceptance,
volatile
compound
profiling,
shelf-life
testing
executed
ensure
beverage's
superior
quality
stability.
The
resultant
probiotic
kombucha
produced
successfully
after
48
h
with
symbiotic
assembly
Komagataeibacter
saccharivorans,
Brettanomyces
anomala,
Kluyveromyces
marxianus.
Forced
carbonated
exhibited
acceptance
levels
rivaling
commercial
brands,
maintaining
an
alcohol
content
consistently
beneath
0.5%
(v/v)
regulatory
standard
for
60-day
storage
period.
Specific
esters,
namely
ethyl
3-methyl
butanoate,
phenethyl
acetate,
hexanoate,
2-methyl-1-propyl
were
identified
as
key
determinants
flavor
profiles.
90-day
study
indicated
consistent
presence
viable
K.
marxianus
cells
in
kombucha.
These
findings
contribute
understanding
Kombucha
demonstrate
potential
producing
high-quality
beverage
desirable
characteristics
through
consortium.
LWT,
Journal Year:
2024,
Volume and Issue:
198, P. 116016 - 116016
Published: March 28, 2024
Driving
kombucha
fermentation
through
microbial
consortia
remains
based
on
scarce
scientific
elements,
especially
regarding
the
consumption
of
nitrogenous
nutrients.
This
study
aimed
at
analyzing
quantitatively
proteins
and
free
amino
nitrogen
(FAN)
concentrations,
qualitatively
soluble
profiles
during
a
12-day
production
process.
The
effect
interactions
was
evaluated
by
comparing
growth
previously
isolated
major
microorganisms
in
monoculture
cocultures
to
original
kombucha.
Protein
FAN
relative
concentrations
kinetics
depended
compositions.
These
parameters
were
associated
less
variations
positive
total
population
kombucha,
underlining
complex
yet
better
management
Analysis
extracellular
electrophoresis
showed
presence
15
kDa
fraction
common
all
cultures.
In
contrast,
21
protein
with
Acetobacter
indonesiensis.
Exploratory
proteomics
analysis
revealed
characteristic
moonlighting
proteins,
originating
from
this
acetic
bacteria.
Production
vesicles
successfully
confirmed
isolation
observation
A.
indonesiensis
culture,
as
well
results
characterize
central
role
open
new
perspectives
function
bacterial
observed.
Metabolites,
Journal Year:
2022,
Volume and Issue:
12(3), P. 235 - 235
Published: March 9, 2022
Kombucha
is
a
fermented
beverage
obtained
through
the
activity
of
complex
microbial
community
yeasts
and
bacteria.
Exo-metabolomes
kombucha
microorganisms
were
analyzed
using
FT-ICR-MS
to
investigate
their
interactions.
A
simplified
set
including
two
(Brettanomyces
bruxellensis
Hanseniaspora
valbyensis)
one
acetic
acid
bacterium
(Acetobacter
indonesiensis)
was
used
yeast–yeast
yeast–acetic
interaction
characterized
by
release
consumption
fatty
acids
peptides,
possibly
in
relationship
commensalism.
different
depending
on
yeast
species.
With
B.
bruxellensis,
peptides
mainly
produced
along
with
sucrose,
polysaccharides.
In
opposition,
presence
H.
valbyensis
induced
decrease
polyphenols,
acids,
phenolic
putative
isopropyl
malate
phenylpyruvate
few
formulae
have
been
produced.
all
three
microorganisms,
involved
interactions
consumed
or
not
A.
indonesiensis.
The
impact
yeasts’
indonesiensis
consistent
regardless
species
commensal
compounds
associated
yeasts.
detail,
hydroxystearate
from
dehydroquinate
potentially
cases
yeast(s)–acetic
pairing,
highlighting
mutualistic
behavior.
Food Chemistry X,
Journal Year:
2024,
Volume and Issue:
22, P. 101469 - 101469
Published: May 16, 2024
Kombucha
is
a
traditional
beverage
produced
by
living
culture
known
as
SCOBY
or
"symbiotic
of
bacteria
and
yeast".
Culture-dependent
production
essential
for
stable
kombucha
fermentation.
The
aim
this
study
was
to
design
microbial
community
determine
the
effect
that
on
flavor
chemical
properties
kombucha.
fermentations
were
carried
out
using
combinations
selected
species
including
Foods,
Journal Year:
2024,
Volume and Issue:
13(8), P. 1181 - 1181
Published: April 12, 2024
The
aim
of
this
study
was
to
assess
the
impact
production
parameters
on
reproducibility
kombucha
fermentation
over
several
cycles
based
backslopping.
Six
conditions
with
varying
oxygen
accessibility
(specific
interface
surface)
and
initial
acidity
(through
inoculation
rate)
cultures
were
carried
out
compared
an
original
consortium
a
synthetic
assembled
from
yeasts
bacteria
isolated
culture.
Output
monitored
microbial
populations,
biofilm
weight,
key
physico-chemical
metabolites.
Results
highlighted
existence
phases
in
dynamics
as
backslopping
progressed.
transitions
between
occurred
faster
for
kombucha.
This
led
fermentative
kinetics
that
reproducible
but
could
also
deviate
shift
abruptly
different
behaviors.
These
changes
mainly
induced
by
increase
Saccharomyces
cerevisiae
population,
associated
intensification
sucrose
hydrolysis,
sugar
consumption
ethanol
content,
without
any
significant
acceleration
rate
acidification.
suggests
fermentations
relies
high
biodiversity
slow
down
modulations
sustained
rhythm
cycles.
